Description
This tender and flavorful loaf cake combines the bright, zesty taste of fresh lemon with juicy blueberries for a refreshing and sweet treat. Perfect for breakfast, tea time, or any occasion!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in milk, vanilla extract, and lemon zest.
- Gradually mix in the dry ingredients until just incorporated (do not overmix).
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To prevent the blueberries from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter.
- For added flavor, you can drizzle a simple lemon glaze over the cooled loaf.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes